Creamy Chicken Alfredo Bake – Made with butternut squash and cauliflower and covered in a flaky, buttery puff pastry. This easy-to-make skillet pie is the perfect choice for a tasty and satisfying weeknight dinner.
Why You’ll Love Chicken Alfredo Bake
This comforting chicken alfredo bake recipe is the perfect combination of healthy and delicious. Packed with heart-healthy vegetables like butternut squash, cauliflower, and broccoli and covered in a creamy delicious parmesan cheese alfredo sauce, this recipe delivers next-level flavor.
It’s the perfect compromise if you’re trying to cut back on heavy comfort foods without cutting back on flavor.
My favorite part about this meal is how easy it is to make. Prepare the filling in the skillet, cover it with puff pastry (honestly, don’t worry about how it looks because it will taste out of this world), and bake. So easy!
How to Make Chicken Alfredo Bake
- Thaw the puff pastry for 1-2 hours.
- Cook the chicken in an oiled skillet for 4-5 minutes before adding the onion, garlic, and butternut squash, cooking for another 4-5 minutes. Add the cauliflower and broccoli, cover, and cook for 5 minutes.
- Next, add the cream cheese, butter, half and half, milk, salt, pepper, and dried parsley. Cook until combined and the cream cheese has dissolved.
- Remove from heat and stir in the parmesan cheese and fresh parsley. Pour the mixture into a greased 12-inch cast-iron skillet, cover with the thawed puff pastry, brush with the beaten egg, and poke a few small holes on top.
- Place the skillet on a rimmed baking sheet and bake at 400 degrees Fahrenheit for approximately 25 minutes or until golden brown. Rotate the skillet halfway through cooking if needed.
- Remove from the oven and serve immediately.
Storage and Freezing
Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this recipe, as the cream cheese and milk tend to separate after thawing.
How to Serve
Serve this chicken alfredo bake with a light green salad or a side of your favorite roasted vegetables.
More Delicious Chicken Recipes
- Butter Chicken Recipe (Murgh Makhani)
- Creamy Chicken Noodle Soup
- Chicken a la King
- Chicken Fricassee
- Creamy Chicken Madeira
If you try making this Chicken Alfredo Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Chicken Alfredo Bake
Ingredients
- 1 sheet puff pastry - thawed (this may take up to 1-2 hours)
- 1½ pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 large yellow onion - chopped
- 6 cloves garlic - minced
- 2 cups butternut squash - chopped into cubes
- 1 large head cauliflower - chopped into small florets
- 12 ounces broccoli florets - I buy the pre-cut bags
- 4 ounces full-fat cream cheese - cubed
- 3 tablespoon butter
- 1½ cups half and half
- 1 cup milk - I used whole milk
- Salt + Pepper - to taste
- 1 teaspoon dried parsley
- ¼ fresh parsley - chopped
- 2 cups shredded parmesan cheese
- 1 egg - beaten
Instructions
- If you haven’t already, remove the puff pastry from the freezer and allow 1-2 hours to thaw.
- Cut chicken breasts into small cubes. Heat a large, deep skillet over medium high heat and add oil. Add the chicken to the skillet, sprinkle with salt and pepper and cook for 4-5 minutes (stirring occasionally).
- Add the chopped onion to the chicken and cook for 2-3 minutes, stirring frequently. Mix in the minced garlic and cook for 1 more minute. Add the butternut squash and cook for 4-5 minutes before finally adding the cauliflower and broccoli florets, mixing well. Cover the skillet, reduce heat to medium and allow vegetables to cook for 5 minutes
- Remove the lid and add the cream cheese, butter, half and half, milk, salt + pepper, and dried parsley. Stir and cook over medium heat until the ingredients are combined and the cream cheese has fully dissolved.
- Remove skillet from heat and stir in the shredded parmesan cheese and fresh chopped parsley. Pour into a greased 12-inch-cast-iron skillet. Cover skillet with a sheet of thawed puff pastry and brush with a beaten egg. Using a sharp knife, poke a few small holes through the top of the dough (they don’t need to be big).
- Place the skillet on a rimmed cookie sheet (to catch spills) and bake at 400 degrees for approximately 25 minutes, or until top is golden brown (you may need to rotate the skillet once half way though for even cooking). Remove from the oven and serve immediately.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
CHICKEN, CAULIFLOWER AND BUTTERNUT SQUASH SKILLET ALFREDO PIE
This dish was excellent and I will definitely make again! I needed to make some modifications. I didn’t have cream cheese so I used a combination of burrata cheese and sour cream – was excellent! Also, just a note, the veggies and chicken were drying out so I added a couple of splashes of chicken stock to keep them “alive”. I have a grand daddy fry pan – 15″ and it was not large enough for all the ingredients and still be able to toss the dairy products so I took the burrata (in place of the cream cheese), the butter, the half and half and the milk and heated them in a separate sauce pan, adding the Parmesan. I put the veggies and chicken in a large mixing bowl. Once the dairy mixture was melted, I poured it over the chicken and veggies and tossed. My 12″ cast iron wouldn’t hold everything so I used a casserole dish. So yummy!